Process of manufacture of shredded grain product



Patent ed Nov. 9, 1 9 37 I I VUNITEI-DQSTIAATESPATENT OFFICE iags mtzf otifmch, assimil- Purina Company, St. Louis, Mo a corporation of No Drawing. Application July 5, 1935,

Serial No. 29,919

2 Claims. (CI. 99-84) i My invention relates to the manufacture of to deform them by flattening to a suiiicient shredded cereal grain products, and particularly extent to produce cracks through the bran coat, to a process'for manufacture of shredded wheat but not to break the berry into parts or break food products whereby flavoring material isinoff particles of the endosperm. I then give a 5 corporated therein. i the wheat a short cooking of about twenty min- 8 Under the usual process of making shredded utes at a steam pressure of approximately twentywheat biscuit, for example, the whole wheat berfive pounds. This cookingwarms the wheat and ries are cooked in a steam pressure cooker until opens the cracks in the bran coat due to the the starch is Properly gelatinized, andafter parswelling of the endosprm and prepares the grain I 1'0 tial drying and tempering until the berries are for absorption of flavoring material. 10 uniformin moisture, they are then run through. Any suitable flavoring material can 'then be shredding rolls to form shreds which are, so applied, and as an example the following flavorshaped and severed as to produce the unit shape ing compound may be added for each ohe hundesired, and this unit is then baked and toastgi dred pounds of wheat (weight in its 'dry state to the desired crispness. before any treatment): 2 pounds of salt, 4 pounds The reason for maintaining the wheat berry of cane sugar, 3 pounds of barley malt extract, in its original unitary form for delivery to the 3 pounds dried milk, and8 pounds of water. sh edding rolls is t f t e berry is cut or After the flavoring materialisadded, the cook-. cracked before cooking, small pieces of the endoing. is continued to completion, but under lower o p rm are broken free and cock into a stickysteam pressure (approximately sixteen pounds).

ass wh su 0 th shr ddi g r lis'and the Lower pressure is employed for the reason that at knives which clean the rolls. ,Also, if some parhigher pressures and with the .particular flavor- 7 2 01 8 f the wh fl n filly lar er-than ing materials described, there is a tendency to 40 quite readily in water, the addition of others ey will n be t ue c e by the darken the color of the wheat.

time cooking of the smaller particles is com- Afterqzhe cooking is completed, any condensed g5 P tesurface moisture is removed by currents of hot Whi e it has lon been considered desirable air, and the wheat is then allowed to temper that shredded wheat products be flavored by mauntil the grains feel tough and rubbery, after terials cooked into the product, attempts to acwhich they are run,.throughshredding rolls to so mp h thisresult have n t; 80 1 applicant form shreds. Further procedure may be in acso knows, been successful. cordance with any known or desirable methods While the bran coat of the wheat berry is perof so assembling the, shreds and severing them -meable to the extent that it permits the penetraas to produce a biscuit or other product of the tion of water, any addition to the water of fladesired shape, and then baking or toasting to the as voring material-such as salt, sugar, and malt, or desired extent.

other dissolved substances-creates osmotic-rela- While I have described my process as applied tionships which inhibit the e of flayoring to making flavored shredded wheat products, it

material and reduce permeability of e bran to is to be understood that the scope of my invenwater. Thus, while whole wheat es cook tion is not limited to this particular application t, sugar, and may be employed in shredding other m t. a d ot e dissolved u t ces ot o d Having fully described my invention, what I not impart 91 F at but delays the' claim as new and desire tosecure by Letters Patcooking by restricting the entrance of water into m; of the United states the wheat berry 1. The process of manufacture of a flavored By my invention flavored shredded wheat prod-- shredded main product wmh comprises new 46 2am metastas s, mes -z; the m w- I crushing the wheat berry as to destroy its unitary sure to grams sumcient to M cm mworm, with my process, washed in the exterior coating but insumcient to cause 7 5 wheat berries are tempered with fourteen to breakingtfl any Parts the m 1 eighteen parts of water for about twelve hours, 000E118 h r ins, treating the grains-with a which treatment leavesthe wheat in a tough rubflavoring al. a d de iverin them in whole bery condition, and containing twenty-six to grain f rm to shredding rolls; o thirty percent moisture; The wheat berries are 2. The process of manufacture of a malt flathen passed between smooth rolls. so adjusted as Noted shredded whole wheat product which com- 56 prises soaking the whole ivheat grains in water. passing them between rolls adjusted to rupture the bran coating but not to cause any disintegration or the grains, partially cooking the grains.

applying flavoring material embodying malt and continuing the cooking to completion in the presence of said flavoring material, tempering the wheat-to such an extent as to secure'the desired moisture content forjhredding, and than delivering the cooked grain in whole grain form to shredding rolls.

JAMES ROBERT HILL. 

